SERENA’S LEMON MERINGUE PIE

1 tsp. Grated Lemon Rind (optional)

1 Tbsp. Butter

1 9 inch reg Pre Baked Pice Shell or Graham Shell which I like with this

FILLING-

In a medium sauce pan combine cornstarch sugar and lemon juice; mix well.

Take three eggs and separate the  yolk

save the white of the egg for your meringue  and set aside

Next Beat egg yolks,

add to cornstarch mixture. Add water.

Bring mixture to a boil over med heat and simmer GENTLY for 5 minutes. STIR CONSTANTLY.

at this point you should taste and see if it is to your liking.. everyone seems to have a different level of tartness or sweetness on their pallet…  if you desire to bump up the flavor a bit take your lemon and cut in half squeeze out all juice and you can add sugar according to your taste I added 3 tsp

Pour just a little bit, you wont need all of it… save the rest for your next pie if your making two.

Remove from heat add margarine and lemon rind to thickened mixture and stir until blended well.

now it wont be super thick but it shouldn’t be runny either.. so if yours is still runny take a small amount of cornstarch in bowl or cup and add a tiny amount of water.. just enough to mix and pour into your sauce pan and stir to thicken

NEXT Pour Filling  into baked pie shell, or into Graham Cracker crust.. (I like that with the Lemon best =)

PREPARE MERINGUE

MERINGUE-

3 Egg whites. 6 Tablespoons sugar

Put oven on BROIL

with electric mixer at high speed beat eggs till soft peaks form,

add a touch of vanilla

Beat until still peaks form.